Sautéed Veggies and Bone Broth

Updated: Aug 6, 2019

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Ingredients (1 serve):

  • 1 large cup of homemade bone broth or Storebought 

  • 1/2 courgette, chopped 

  • 1/2 cup mushrooms, chopped 

  • 1/2 capsicum, chopped 1/4 cup tomatoes, chopped

  • Handful of spinach or silverbeet 

  • Small handful parsley, chopped 

  • 1 tbsp coconut oil 

  • 2 eggs 

  • 1 tbsp sunflower seeds

  • 2 tbsp sauerkraut 

  • 1 piece of paleo or sourdough bread (optional)

Method

  1. Heat the coconut oil in a fry pan over medium heat and add the mushrooms, courgette, capsicum. Stir and cook for a few minutes. Add the spinach and tomatoes and mix to combine.

  2. Crack the eggs on top and keep stirring to prevent from sticking to the bottom of the pan.

  3. Serve on 1 piece of paleo/ sourdough toast and garnish with parsley, sunflower seeds and sauerkraut.


** If you are a male or a very physically active female then please add another piece of toast.